Skip to main content
Complete Olympic Games coverage at your fingertips
Your inside track on the Olympic Games
Enjoy unlimited digital access
$1.99
per week for 24 weeks
Complete Olympic Games coverage at your fingertips
Your inside track onthe Olympics Games
$1.99
per week
for 24 weeks
// //

De L’Aubier water

We won't go all wine sommelier here in an attempt to describe this water. We won't use words like, racy or curious, not even crisp, playful or silky. Wait, actually, we might use silky, because De L'Aubier water – a filtration by-product of maple-syrup making – does have a fairly pronounced mouth feel or texture.

Each spring, Quebec maple syrup production generates about one billion litres of sap water, which is usually discarded. That is until the brother and sister team of Mathieu and Élodie Fleury conceived of a way to salvage it. Launched in Quebec last year, the 2012 vintage produced 25,000 bottles – because the sap only runs for a short time in early spring, the number of bottles that come to market is limited. Now available in Ontario, too, the 2013 sap run has offered up 500,000 bottles.

The makers suggest serving it at French wine cellar temperature – somewhere in the neighbourhood of 10 to 14C (50-57 F) – in stemware. The colder it is, the less flavour there is. Served at 14 C, there is a pleasant green, vegetal note, a suggestion of sweetness and a hint of the taste of coconut water; all courtesy of the maple wood, Quebec terroir and minerals that remain. Enjoyed ice cold, the only thing taste buds can detect is the nod to coconut water.

Story continues below advertisement

Whether you chug it brain-freeze cold or savour it at cellar temperature, it's a uniquely Canadian, award-winning, all-natural water. 750ml for $6.25 at select gourmet retailers in Ontario and Quebec or buy online from www.terroirsquebec.com.

Report an error Editorial code of conduct
Due to technical reasons, we have temporarily removed commenting from our articles. We hope to have this fixed soon. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to feedback@globeandmail.com. If you want to write a letter to the editor, please forward to letters@globeandmail.com.

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff.

We aim to create a safe and valuable space for discussion and debate. That means:

  • Treat others as you wish to be treated
  • Criticize ideas, not people
  • Stay on topic
  • Avoid the use of toxic and offensive language
  • Flag bad behaviour

If you do not see your comment posted immediately, it is being reviewed by the moderation team and may appear shortly, generally within an hour.

We aim to have all comments reviewed in a timely manner.

Comments that violate our community guidelines will not be posted.

UPDATED: Read our community guidelines here

Discussion loading ...

To view this site properly, enable cookies in your browser. Read our privacy policy to learn more.
How to enable cookies